Classic Moist Banana Bread Recipe

Why You’ll Love Classic Moist Banana Bread Recipe

I like this recipe because it’s reliable and incredibly easy to make. I enjoy how the bananas keep the bread moist without needing complicated steps, and I appreciate how flexible it is with add-ins like nuts or chocolate chips. It’s one of those recipes I can make from memory and trust every single time.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

3 ripe bananas (mashed)
1/3 cup melted butter
3/4 cup granulated sugar
1 large egg (beaten)
1 teaspoon vanilla extract
1 teaspoon baking soda
Pinch of salt
1 1/2 cups all-purpose flour
Optional: 1/2 cup chopped walnuts or pecans
Optional: 1/2 cup chocolate chips

Directions

I begin by preheating the oven to 350°F (175°C) and greasing a 9×5-inch loaf pan or lining it with parchment paper. In a large bowl, I mash the ripe bananas until smooth, then stir in the melted butter until fully combined.

Next, I mix in the sugar, beaten egg, and vanilla extract until smooth. I sprinkle the baking soda and salt over the mixture, then gently stir in the flour just until combined, being careful not to overmix. If I’m using nuts or chocolate chips, I fold them in at this stage.

I pour the batter into the prepared loaf pan and spread it evenly. I bake it for 50 to 60 minutes, checking doneness with a toothpick inserted into the center. If the top browns too quickly, I loosely cover it with foil. Once baked, I let the bread cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

I usually slice this loaf into about 8 to 10 servings. Prep time takes roughly 10 minutes, cook time is about 1 hour, and the total time comes to around 1 hour and 10 minutes.

Variations

I sometimes add cinnamon or nutmeg for warmth, or swap half the granulated sugar with brown sugar for a deeper flavor. When I want a healthier twist, I mix in shredded coconut or dried fruit instead of chocolate chips.

Storage/Reheating

I store banana bread tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to 5 days. To reheat, I warm slices briefly in the microwave or toast them lightly for a crisp edge.

FAQs

How ripe should the bananas be?

I use bananas with lots of brown spots because they’re sweeter and mash easily.

Can I use frozen bananas?

I thaw frozen bananas completely and drain excess liquid before using them.

Why is my banana bread dense?

I avoid overmixing the batter, which helps keep the bread light and tender.

Can I make this recipe dairy-free?

I substitute the butter with a dairy-free alternative or oil.

Can I reduce the sugar?

I slightly reduce the sugar if the bananas are very ripe, and it still tastes great.

How do I know when the bread is done?

I check with a toothpick, and if it comes out clean, the bread is ready.

Can I make muffins instead?

I use the same batter and bake it in a muffin tin for about 18 to 22 minutes.

Does banana bread need refrigeration?

I don’t refrigerate it right away unless I plan to store it longer than two days.

Can I freeze banana bread?

I freeze slices or the whole loaf tightly wrapped for up to 3 months.

What’s the best way to serve banana bread?

I enjoy it plain, with butter, or lightly toasted.

Conclusion

I keep this classic moist banana bread recipe on repeat because it’s easy, comforting, and always satisfying. It’s the kind of recipe I turn to when I want something homemade and familiar that never fails to deliver.